Boil the chickpea in the pressure cooker along with bay leaves, black cardamom, cloves and tea bag (optional) boil until 2-3whistles. (If you using fresh chickpeas you can soak them over night and cook it the pressure cooker)You can add 1/2 tsp baking powder in to that when you boil them, only use baking powder for fresh chickpea.

In another pot, boil the spinach for few mins and Blend it until you get nice and smooth paste.

Heat up the oil in pan, add cumin seeds, ginger and garlic, chopped onions, cook until soft and golden brown in colour. Add chopped tomatoes and let it cook until it become like a paste. Add salt, coriander seeds, red chilli powder and chickpeas masala & little bit of water. Cook it for another 3-4 mins.

Add Spinach purée and chickpeas (boiled). Add same water that you boiled the chickpeas with. Let it cook for 30 mins until nice gravy.

Add little oil in to clean put. Shallow fry the ginger strips and green chillis. Pour it on top of the curry.

Serve into the bowl and enjoy.